WALNUT SEED LOAF

Walnut seed loaf image

With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen

Provided by Sarah Cook

Time 55m

Yield Cuts into 12 thick slices

Number Of Ingredients 12

Ingredients

100g cornflour
300g gluten-free brown bread flour (we used Doves Farm)
2 tbsp soya flour
85g potato starch
2 tsp xanthan gum
7g sachet easy-bake dried yeast
1 tbsp caster sugar
450ml milk , warmed to hand temperature
2 tbsp sunflower oil , plus extra for greasing
1 tbsp white wine vinegar
100g mixed seed (we used linseeds, hemp seeds, pumpkin seeds and sesame seeds)
50g walnut , roughly chopped

Steps:

Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
Knead in most of the seeds and walnuts. Shape into a large round - oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel - this will help to keep the loaf soft.

Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium